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Paradise Cheesecake

I'm sharing this recipe because it is so good everyone should have a chance to try it! I have not made another cheesecake that is put together quite like this one - it's a no bake version - but not a fast recipe to make. Paradise Cheesecake is a dessert that you probably will want to make for company or a special occasion because it takes two days to finish, but it is well worth the wait!








Paradise Cheesecake

Coconut Crust
1 1/2 cups vanilla wafer crumbs (about 44 cookies)
1 cup flaked coconut
1/3 cup butter, melted

Process the vanilla wafers in a food processor until finely ground. Mix the vanilla wafer crumbs together with the coconut; stir in melted butter. Press mixture along the bottom and sides of an 8- or 9-inch springform pan. Chill until ready to use.

Cheesecake
2 envelopes unflavored gelatin
3/4 cup sugar, divided
1 (6 ounce) can pineapple juice
3 eggs, separated
3 (8 ounce) packages cream cheese, softened
1/4 cup dark Jamaican rum or 2 teaspoons rum extract (I used 1/4 cup pineapple rum)
1/4 teaspoon coconut extract

In a saucepan, mix gelatin and 1/2 cup sugar, add pineapple juice and let stand for 1 minute. Heat mixture over low heat until gelatin dissolves (about 5 minutes). Remove from heat. Add egg yolks, one at a time, beating well after each addition. Allow to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy. Add the gelatin mixture, rum, and coconut extract; blend well. Chill quickly by setting mixture over a bowl of ice water. Stir until thickened slightly.

In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into cream cheese mixture. Spoon into prepared crust, refrigerate overnight.

Topping 
1 (20 ounce) can crushed pineapple, undrained
2 tablespoons sugar
1 tablespoon cornstarch
In a saucepan, combine undrained pineapple, sugar and cornstarch. Cook, stirring continuously, until mixture boils and thickens. Cool; spoon over cheesecake.

My recipe has been adapted, but the original recipe came from The Everyday Chef Desserts cookbook.


The crust is made from crushed vanilla wafers, coconut and butter. It is absolutely perfect for this cheesecake!



Cool the cheesecake mixture quickly by stirring over a bowl of ice water.


Fold the stiffly beaten egg whites into the cream cheese mixture.


Refrigerate the cheesecake overnight. I also made the pineapple topping ahead and refrigerated it overnight as well.



When ready to serve, remove the springform pan,




then spoon on the pineapple topping.




This cheesecake is such a tropical tasting delight!




I'm sharing this recipe because it is so good everyone should have a chance to try it! I have not made another cheesecake that is put together quite like this one - it's a no bake version - but not a fast recipe to make. Paradise Cheesecake is a dessert that you probably will want to make for company or a special occasion because it takes two days to finish, but it is well worth the wait!








Paradise Cheesecake

Coconut Crust
1 1/2 cups vanilla wafer crumbs (about 44 cookies)
1 cup flaked coconut
1/3 cup butter, melted

Process the vanilla wafers in a food processor until finely ground. Mix the vanilla wafer crumbs together with the coconut; stir in melted butter. Press mixture along the bottom and sides of an 8- or 9-inch springform pan. Chill until ready to use.

Cheesecake
2 envelopes unflavored gelatin
3/4 cup sugar, divided
1 (6 ounce) can pineapple juice
3 eggs, separated
3 (8 ounce) packages cream cheese, softened
1/4 cup dark Jamaican rum or 2 teaspoons rum extract (I used 1/4 cup pineapple rum)
1/4 teaspoon coconut extract

In a saucepan, mix gelatin and 1/2 cup sugar, add pineapple juice and let stand for 1 minute. Heat mixture over low heat until gelatin dissolves (about 5 minutes). Remove from heat. Add egg yolks, one at a time, beating well after each addition. Allow to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy. Add the gelatin mixture, rum, and coconut extract; blend well. Chill quickly by setting mixture over a bowl of ice water. Stir until thickened slightly.

In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into cream cheese mixture. Spoon into prepared crust, refrigerate overnight.

Topping 
1 (20 ounce) can crushed pineapple, undrained
2 tablespoons sugar
1 tablespoon cornstarch
In a saucepan, combine undrained pineapple, sugar and cornstarch. Cook, stirring continuously, until mixture boils and thickens. Cool; spoon over cheesecake.

My recipe has been adapted, but the original recipe came from The Everyday Chef Desserts cookbook.


The crust is made from crushed vanilla wafers, coconut and butter. It is absolutely perfect for this cheesecake!



Cool the cheesecake mixture quickly by stirring over a bowl of ice water.


Fold the stiffly beaten egg whites into the cream cheese mixture.


Refrigerate the cheesecake overnight. I also made the pineapple topping ahead and refrigerated it overnight as well.



When ready to serve, remove the springform pan,




then spoon on the pineapple topping.




This cheesecake is such a tropical tasting delight!




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